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July 2008 Issue
Fish Tacos
by Ronda L. Halpin
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Fish tacos are a dish that's just made for summer entertaining. Whether you want a quick bite to eat before heading to the softball game or you want a casual meal to enjoy on the deck, something about them makes fish tacos a great way to relax and enjoy the taste of summer.

These tacos are made with sea bass, although cod or halibut would work equally well. While you might be tempted to add lots of other fillings, it's wise to start small and stick with the light cole slaw offered here and a dab or two of your favorite salsa. Later, you can consider chopped grape tomatoes, avocado or even thinly sliced red onions. The cole slaw gives a great crunch, so I'd recommend steering clear of other salad greens or any heavy sauces. A small amount of tartar sauce might work, but the tang from the cole slaw is really enough to offset the savory heat of the fish.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Fish Tacos

  • 1 cup corn flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground red chile
  • Freshly ground black pepper
  • 1 1/4 pounds sea bass, cut into 2-inch pieces
  • 1 tablespoon mayonnaise
  • 2 teaspoons white wine vinegar
  • 1/4 cup minced cilantro
  • 4 cups thinly sliced white cabbage
  • 1/4 cup canola oil
  • Salsa -- choose your favorite
  • 1 dozen flour tortillas, warmed just before serving
Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.

Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.

Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.

Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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